DeltaPunch:OK, when you guys are done posting pictures of frozen pizzas, how about recommending a good one-pot dish, like casserole-style or something (can't be arsed to make 3 different things). I saw some pilaf suggestions above, and I was originally leaning baked ziti w/ sausage but now I'm thinking that might be too heavy...

It's filet with a brandy cream sauce. It is pretty easy to make (plus you get to deglaze the pan by lighting the brandy on FIRE). She gets her fancy French dinner, you get a delicious steak. Everybody wins.

(I usually do something simple like a risotto or baked potato on the side. Small salad, and you're done!)

DeltaPunch:OK, when you guys are done posting pictures of frozen pizzas, how about recommending a good one-pot dish, like casserole-style or something (can't be arsed to make 3 different things). I saw some pilaf suggestions above, and I was originally leaning baked ziti w/ sausage but now I'm thinking that might be too heavy..

I use Ranch Style beans in this recipe of mine, which is usually a crowd favorite on a cold day. I usually prefer to put fresh vegetables/peppers instead of the canned stuff if I'm going all fancy pants, but on a budget, this is fairly reasonable.

Taco Soup Madness

1 lb. ground bison (or you can substitute ground beef, cooked turkey or cooked chicken if you prefer. Bison tastes awesome in this recipe and gives you that rugged frontiersman/woman feeling.)1 large can of Original Rotel4 cooked strips of bacon, diced into small pieces.1 small can of corn2 small cans of Ranch Style beans1 chopped onion1 chopped bell pepper1 pkg. McCormick cheesy taco seasoning1 pkg. dry Ranch Seasoning (the dip mix)2 cans of water (use the large can of Rotel after it's empty)1 tbsp. Worchester sauce

Season bison as you prefer. Brown bison in skillet with Worchester sauce. Drain fat from meat. Saute onion and bell pepper.

Transfer meat, cooked bacon, bell pepper and onion to a large soup pot. Add remaining ingredients and bring to a boil. Once mixture is boiling, turn heat down to simmer for 20 minutes. For additional flavor enhancing goodness, simmer up to an hour, stirring occasionally. Serve with tortilla chips or crackers.

As a variation, add some freshly shredded cheese and crispy tortilla strips on top of your serving bowls of soup.

Celebrating this weekend, going to dig a path to the grill and slap on a ribeye, lobster Mac and cheese with roasted Brussel sprouts and bacon for sides. If I can keep the kid busy enough to make a tiramisu for dessert my wife may give me a little extra cuddle time. And by cuddle time I mean . . . ah this is Fark, you all know.

IronJelly:Any food you can make heart shaped. biatches love hearts for some reason.

I'm planning on cutting up some rib eye steaks into hearts using cookie cutters as a pattern. On top of that will go a similar sized heart shaped slab of onion and a heart shaped slab of portabella. This is getting broiled.

This all will go with a couple bottles of wine and a prolonged period of dessert of hair pie.

DeltaPunch:OK, when you guys are done posting pictures of frozen pizzas, how about recommending a good one-pot dish, like casserole-style or something (can't be arsed to make 3 different things). I saw some pilaf suggestions above, and I was originally leaning baked ziti w/ sausage but now I'm thinking that might be too heavy...

How about Jambalaya? Just grab a mix from the store, get a pound of kielbasa or something, takes about half an hour and only one small pot/saucepan/whatever you call it. Nowhere near as good as from scratch, of course, but perfectly servicable, and a fine date meal.

Oh, and here's the chicken pot pie recipe that also works well. Keep in mind, it's meant to be a occasional treat, it contains a lot of butter. Not as much as your typical chicken wing recipe, but still...

Chicken Pot Pie:

You will need:

2 Unbaked pie crusts (Protip: Mrs. Smith's ready made crusts work fine in a hurry but if you have the time and technology at hand, it's even better to make your own crusts from scratch!)6 Tbsp. Butter1/2 Cup chopped onion1/2 Cup flour1 Tsp. salt3 Cups chicken broth1/2 Cup green peas, shelled2 Medium sized carrots, chopped into small chunks or sliced thinly3 Cups of pre-cooked chicken, sliced into small pieces, cubes or chunks. Best to cook it yourself flavor-wise, but if you're lazy you can use the canned stuff.

Directions:

Pre-heat oven to 450 degrees.

Saute onion in butter. Blend in flour and salt. Add broth to mixture all at once.

Pour mixture into one of your ready-made pie crusts. Carefully remove the pie crust dough from the other pie crust pan and cover over the now filled pie crust. Gently pinch the edges of the pie crusts together to seal the pie shut.

Next, carefully cut two to three small slits in the top pie crust. Bake the pie at 450 for 10-12 minutes or until the pie crust is a light golden brown and is flaky to the touch.

Serves 4 - 6

If you're feeling more adventurous, you could try making smaller, individual pies. I also have tried variations of this using broccoli, mushrooms, etc. Experiment and go nuts.

Ras-Algethi:I'm cooking steak. I was going to ask for everyone's favorite way to do steak. I'm thinking of something I saw on Alton Brown: sear it in a pan & finish it off in the oven.It's unofficial "steak & BJ" day at the Algethi household.

The trick is to let the steak come to room temp before you cook it. Less thermal distance = better crust, better steak.

DeltaPunch:OK, when you guys are done posting pictures of frozen pizzas, how about recommending a good one-pot dish, like casserole-style or something (can't be arsed to make 3 different things). I saw some pilaf suggestions above, and I was originally leaning baked ziti w/ sausage but now I'm thinking that might be too heavy...

Chicken Piccata over Angel Hair. Very easy to make and hey you can drink the wine you don't use with the meal.

Cut chicken into thin strips and dredge in flour. Put Peanut Oil in Pan and Heat on High until it starts to smoke. Throw Chicken in with Salt/Pepper for taste for 4-5 minutes until brown then flip. Set aside on a Paper Towel to drain excess grease.

Bring a pot to boil along with 1/4 cup of Chicken Stock and put the Angel Hair in with some salt. Cook Angel Hair until preferred consistency (Recommended al dente)

Thinly Slice lemons and chop artichoke. Use White Wine to deglaze the pan the chicken was in, be sure to scrap all the good stuff from the pan and leave in. Now take your butter, (1) sliced lemon, remaining 1/2 cup of chicken stock and a handful of capers and place into the pan. Let the sauce reduce a little then add the chicken back into the pan. Cook for about 3-5 minutes careful to stir chicken in with sauce.

Place chicken onto Pasta and pour remaining sauce over the chicken and pasta. Drizzle with capers for taste and add remaining lemon slices for garnish. Pour remaining Wine into glasses and serve with dish.

I use those beans to make quick bean burritos. Put some beans and shredded cheese in a flour tortilla, wrap it up to close both ends, and heat it on both sides in a dry, non-stick pan. Cover it in lettuce, drizzle mexican crema (or sour cream) and a few shots of El Tapatio sauce.....heaven w/ heartburn

Pivot:I'm making a beef tenderloin roast but I'm sick of mashed potatoes and baked potatoes, I want something different but only have one oven so I can't make roasted potatoes...any ideas?

Why cant you make roasted potatoes? Is the roast taking up the whole oven? If you have the room, par-boil some quartered yukon gold potatoes - about 3 minutes. Drain and put into a bowl. Drizzle EVOO, minced fresh rosemary, and kosher salt to taste. Toss to coat and spread out on a sheet pan. Put in the oven until lightly browned, stirring once or twice.

BEST BEAN IN A CANI loved the old label "Husband Pleasin" now it's just lame "Appetite Plrasin" suppose it may be politically correct, but come on. Just how can beans in a can be political?wishes for spell chek

the money is in the banana stand:DeltaPunch: OK, when you guys are done posting pictures of frozen pizzas, how about recommending a good one-pot dish, like casserole-style or something (can't be arsed to make 3 different things). I saw some pilaf suggestions above, and I was originally leaning baked ziti w/ sausage but now I'm thinking that might be too heavy...

Chicken Piccata over Angel Hair. Very easy to make and hey you can drink the wine you don't use with the meal.

Cut chicken into thin strips and dredge in flour. Put Peanut Oil in Pan and Heat on High until it starts to smoke. Throw Chicken in with Salt/Pepper for taste for 4-5 minutes until brown then flip. Set aside on a Paper Towel to drain excess grease.

Bring a pot to boil along with 1/4 cup of Chicken Stock and put the Angel Hair in with some salt. Cook Angel Hair until preferred consistency (Recommended al dente)

Thinly Slice lemons and chop artichoke. Use White Wine to deglaze the pan the chicken was in, be sure to scrap all the good stuff from the pan and leave in. Now take your butter, (1) sliced lemon, remaining 1/2 cup of chicken stock and a handful of capers and place into the pan. Let the sauce reduce a little then add the chicken back into the pan. Cook for about 3-5 minutes careful to stir chicken in with sauce.

Place chicken onto Pasta and pour remaining sauce over the chicken and pasta. Drizzle with capers for taste and add remaining lemon slices for garnish. Pour remaining Wine into glasses and serve with dish.

Overall cook time, about 15-20 minutes.

Came in to say that the first meal I ever prepared for the not-yet-mrs praxcelis was chicken piccata and shredded carrots sauteed in browned butter and dill. Our recipes are very similar, although I go with the "pound the chicken into flatness" instead of slicing, and I skip the artichoke (my favorite veg, she can't stand it)

I'm going to make Creole shrimp and grits. I already have some leftover mashed potatoes and parsnips, so I might use those instead of the grits. I've done that before and the shrimp and sauce goes quite well with the mash.

Anyone have any ideas for a good side dish for this Creole meal? I'm considering fried green tomatoes with a remoulade, but I'll have to see if the store has any green tomatoes. I guess I'm trying to think of a backup plan.

Ras-Algethi:I'm cooking steak. I was going to ask for everyone's favorite way to do steak. I'm thinking of something I saw on Alton Brown: sear it in a pan & finish it off in the oven.It's unofficial "steak & BJ" day at the Algethi household.

h0tsauce:Ras-Algethi: I'm cooking steak. I was going to ask for everyone's favorite way to do steak. I'm thinking of something I saw on Alton Brown: sear it in a pan & finish it off in the oven.It's unofficial "steak & BJ" day at the Algethi household.

I hear good things about sous vide, but this right here does it for me.http://amazingribs.com/recipes/beef/steakhouse_steaks.htmlAlso, check out the guys turkey recipe. It is making us into year-round turkey eaters. The leftovers are gone within two days.

Sous vide is a great way to cook a steak. I don't have a sous vide appliance though. I just use an Igloo cooler. You put the steak in a ziplock with whatever seasoning you like, get all of the air out of the bag, and put it in the cooler. Heat some water to slightly above your target temperature and pour it in the cooler. Let it sit for an hour or two and you are ready to sear. I usually do it on a screaming hot grill, about 45 seconds to 1 min per side. What is also cool about this method is it makes it real easy to get the timing of your steak with the side dishes.

I'm making zucchini and sausage casserole. We're going out for dinner tomorrow night at Zombieburger, but I felt like cooking tonight and I found some good zucchini.

Zucchini & Sausage Casserole - Serves 3 with leftovers

3 cups of rice (cook this beforehand and make sure it's warm when you add it in)4-6 medium sized zucchini, well-scrubbed1.5 lb ground sausage of whatever type you like

1. Use a box grater to grate the zucchini on a medium size hole. it should get nice and stringy and shredded, and it should be rather wet. That's good. Set aside in a bowl on the counter.2. Cook the sausage in a large skillet until done, making sure it gets chopped up nice and fine.3. Add shredded zucchini and rice into skillet with sausage, mixing thoroughly so the zucchini can bind everything together and the sausage grease gets soaked up by the zucchini and rice.4. Add salt/pepper/hot sauce to taste.

Cheap, filling, and tastes really good. Grating the zucchini is the hard part..If you have a food processor, that'd probably work, but I never have so the box grater is fine for me,

\Tonight is zucchini casserole and homework\\Tomorrow is gooood burgers and then going to our favorite gay bar\\\ If you're ever in Des Moines, Zombieburger is the best restaurant, hands down.

Mrs BrianGriffin is getting broiled lamb chops (brushed with olive oil and seasoned with salt, pepper, rosemary and garlic), wild rice pilaf, and broccolini sauteed with red pepper flakes, garlic, and currants and then tossed with pine nuts. Then champagne and maybe cuddling in front of a small fire. Then we'll both fall asleep on the couch while watching TV, no doubt.